no fail pizza dough

Our latest adventure in cooking is pizza. Though, admittedly, it's not that much of an adventure. It's just that I've only recently been able to make anything with yeast successfully. My new trick that never fails me? When tempering the water/liquid for the yeast think about a baby bottle. Is it too hot to feed to a baby? Or too cold for a baby to eat? Choose a temp that you would make the perfect baby bottle at and it will work every time! With that in mind, we made pizza this weekend. I gave the boys each a ball of dough and they made their own versions as well. I also make my own sauce {1 can of tomato sauce, 2 scant tsp of onion powder, 2 tsp of garlic powder and 2 tsp of oregano}.

Doug, a NJ native and pizza snob, approved of this dough. It was pretty tasty and relatively simple. I made the dough before church and put it in the fridge (covered with a damp cloth) before we left for the day).

Combine dry ingredients in a mixer. Slowly add water and oil until dough ball forms. Add flour 1tbls at a time if dough is sticky. Turn out into an olive oil greased bowl and allow to rise and double in size.

To make pizza. Preheat oven to 500. Divide dough into two equal parts. I greased the pizza pan/stone with olive oil and sprinkled with corn meal. Make two pizza crusts, brush with olive oil. I also sprinkled mine with garlic salt. Bake until it begins to brown watching closely (maybe ten minutes or so). Removed from oven, top with sauce and your favorite toppings and bake until cheese begins to brown.

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